- 1/4 cup sourdough
- 1/2 cup greek yogurt
- 1/8 cup / 30 ml water
- 1 cup all purpose flour
- 1 cup all purpose flour
- 1/2 tbsp honey
- 3/8 tsp salt
- 1/2 tsp baking soda
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- 1/4 cup sourdough
- 1/2 cup greek yogurt
- 1/8 cup / 30 ml water
- 1 cup all purpose flour
One day before:
1. Mix sourdough, yogurt, water and 1 cup flour in a container.
2. Cover the lid, save it at the room temperature for 8-10 hrs.
- 1 cup all purpose flour
- 1/2 tbsp honey
- 3/8 tsp salt
- 1/2 tsp baking soda
3. Add the rest ingredients and mix well. The dough is a trifle sticky.
4. Prepare a pan with parchment paper or silicone mat. Sift a layer of flour.
5. Separate the dough into 6 pieces.
6. Coat both hand with flour and gently shape each doughs into a flat balls. Put on the parchment paper or silicone mat.
7. Sift flour on top of the doughs. Cover them with plastic wrap. Store them in the refrigerator overnight.
Breakfast day:
8. Remove the dough from refrigerator at least 1 hour before cooking.
9. Preheat the non-stick pan in low heat. Sift a layer of four on the pan.
10. When the pan is hot, gently remove the doughs from the parchment paper or silicone mat, transfer them to the pan and cover the lid.
11. Cook for 8 - 10 mins. or until golden color. Flip over, cover the lid and continue cook for another 8 - 10 mins.
12. Remove from the pan, cut it half and ready to eat.
ref: https://www.homemadefoodjunkie.com/sourdough-english-muffins/
